Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser – perfect with coffee or tea or a glass of milk.
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I love making these mini chocolate truffle cakes – not only are they incredibly easy, they are wonderfully rich. And in the best way possible as they hover between that area of brownie and truffle – chocolate and buttery on the inside with just a bit of crisp on the outside.
In spite of that, they are not so sweet that they overpower the chocolate flavor. Wow, I’m making my mouth water just describing them!
Since they are so rich, when I adapted them from this recipe I made them into mini cakes which I think are the perfect size to go with a cup of coffee or tea and they more easily feed a crowd. Of course I generally like to make portions smaller anyway, but this dessert really lends itself to a smaller two-to-three-bite size.
Mini Chocolate Truffle Cakes
They have just the smallest amount of flour, which I think could easily be substituted with almond flour for any gluten-senstive people in your life. And a trick I learned long ago for dusting pans when making chocolate cakes is to dust with cocoa powder instead of flour, so there’s one more place flour isn’t needed!
Because trust me, you wouldn’t want anyone to miss out on these.
Some of the items used in this recipe:
They also actually get better and fudgier the second day, so they are a great make-ahead option to bring to gatherings and parties. I set these up at a recent party on a 3-tiered tray and they were gone almost in minutes. Guess I should’ve brought more!
Have I convinced you yet that you need to make a batch of mini chocolate truffle cakes?
Click the arrow for the full recipe (with print options)!
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